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Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince.

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Title Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince.
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Creator Thomas R, Jebin N, Barman K, Das A.
 
Subject Bamboo shoot; Fermentation; Pork nuggets; Quality changes; Refrigeration storage; Shelf life
 
Description Not Available
Pork nuggets were processed by incorporating fermented bamboo shoot mince and their physico-chemical, microbiological and sensory characteristics were evaluated during 35day storage at refrigeration temperature (4±1°C). Addition of fermented bamboo shoot significantly affects the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets, especially at 6% and 8% addition levels. Nuggets with 6% and 8% FBSM had significantly lower TBARS values at the end of the storage period (i.e. 0.39 and 0.33mg malonaldehyde/kg respectively) compared to the control (0.84mg malonaldehyde/kg). Bamboo shoot addition significantly improved the microbial and sensory qualities of the pork nuggets. Incorporation of fermented bamboo shoot at 8% level increased the shelf life of pork nuggets by at least two weeks i.e. from 21days to 35days at 4±1°C compared to the control.
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Date 2019-12-05T05:15:06Z
2019-12-05T05:15:06Z
2013-11-01
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/27731
 
Language English
 
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Publisher Not Available